Fruit Coulis
Serves: 8 servings
 
Ingredients
  • 1 16 oz bag frozen strawberries
  • 1 16 oz bag frozen whole cranberries (we used Dole for all frozen fruit)
  • 6 oz frozen whole dark cherries (½ bag)
  • 1 cup water
  • ¼ cup sugar
Crisp Crumbs:
  • 1 cup sugar
  • 1 cup flour
  • ½ cup (1 stick) margarine, chilled
Instructions
  1. Prepare the fruit coulis. Place all ingredients in a large saucepan. Bring to a boil, lower heat and cook semi-covered for 1 ½ hours until sauce reduces and thickens. Keep an eye on the pot as it can easily boil over.
  2. With a hand blender, blend it a few times, until mostly blended with some chunks left. Let cool. You can place in the fridge for 4-5 days or freeze and defrost before serving.
  3. Prepare the crumbs. Preheat oven to 350⁰F. Combine ingredients together to form coarse crumbs. Place it on a lined baking sheet. Bake for 15-18 minutes until crumbs are golden at the edges. Let cool and break apart (if it seems like it came together you can mix warm crumbs with a fork to break apart. Then let cool and break apart further). You can freeze the crumbs until ready to be used.
  4. To assemble, place ½ cup of coulis on ¾ of side of bowl. With a spoon, smooth it out. Place a handful of crumbs on the empty side, overlapping some on the fruit coulis.
  5. Top with a scoop of ice cream and garnish with some mint leaves, half figs and coconut chips.
  6. Make ahead: You can prepare balls of ice cream preshaped in the freezer.
  7. Note: if you are doubling the crumbs divide them on two baking sheets.
Recipe by Between Carpools at https://betweencarpools.com/crumbs-cream-coulis-this-is-our-favorite-dessert-of-the-season/